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Huckleberry Pie

Name: Huckleberry Pie
Yield: 1 servings
Ingredients: Fill a pie tin, lined with paste, with the berries; add sugar to sweeten — about 0.5 cup; may be imparted by adding a little vinegar or lemon juice; or by mixing in some currants

From The household cook book, 1902

Serves 1

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

434Calories

1 gProtein

113 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories434 kcal

Protein0.8 g

Carbohydrates113 g

Fiber0.3 g

Sugars103 g

Total Fat0.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium5 mg

Potassium186 mg

Calcium25 mg

Iron0.6 mg

Magnesium12 mg

Phosphorus23 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C85 mg

Vitamin A3 mcg

Vitamin E0.4 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate20 mcg

Choline5.1 mg

Caffeine0 mg

Water135 g

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 237. The excerpt below is the record exactly as published.

HUCKLEBERRY PIE — Fill a pie tin, lined with paste, with the berries, and add sugar to sweeten — about f cup. A pleasant tartness, which will improve the flavor, may be imparted by adding a little vinegar or lemon juice, or by mixing in some currants

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